Ghost Pepper Mango

Draft Beer

Chimichurri Steak

Chimichurri Chicken

Nacho

Served with diced tomatoes, diced jalapenos, queso pour over.

Dulce Ghost Pepper Fresh Grilled Pineapple

Shredded Lettuce, Diced Tomatoes, Cheddar, Diced Cobless Street Corn

Blackened Grilled Mahi Mahi

Ahi Tuna

Served with lettuce, avocado ranch, queso.

Smoked Truffalo Chicken

Beef

Ghost Pepper Blueberry Mango

One steak burrito with grilled onions, cilantro & rice served topped with our side of black made spicy beans verde cheese dip.

Beef Burrito Norteno

Frozen Vodka Lime – Ritas

Tropical Chicken

Add Mushrooms or Fajita Vegetables

Diced Cobless Street Corn

Mexican Pulled Pork

Salsa Jalapeno

Chab Cake

Market Truffalo Bowl

Al Pastor

Chorito

Plain Jane Bowl

Start by peeling and chopping the mango into small cubes. You should have about 2 cups of chopped mango.

Prepare the Mango

Carefully handle the ghost pepper. Use gloves while cutting, and remove the seeds if you prefer less heat. Finely chop the ghost pepper.

Prepare the Ghost Pepper

In a mixing bowl, combine the chopped mango, finely chopped ghost pepper, and lime juice. Stir gently to combine.

Mix Mango and Ghost Pepper

Add salt, black pepper, and chopped cilantro to the mixture. Stir well to ensure the seasonings are evenly distributed.

Add Seasonings

Taste the mixture and adjust the seasoning if needed. You may add more lime juice or ghost pepper according to your preference.

Adjust to Taste

Transfer the Ghost Pepper Mango mixture to a serving bowl.

Serve

Garnish with additional cilantro if desired and serve immediately as a spicy salsa or topping.

Garnish and Enjoy

Mango

Ghost Pepper

Lime Juice

Salt

Black Pepper

Cilantro, chopped

Gather all the ingredients and sanitize your brewing equipment to ensure a clean brewing process.

Prepare the Ingredients

In a large brew kettle, heat 3 gallons of water to around 150-160°F (65-71°C). Add the malted barley and stir well. Maintain this temperature for about 60 minutes to allow the sugars to be extracted from the grains.

Mash the Grains

After mashing, heat an additional 2 gallons of water to 170°F (77°C). Slowly pour this water over the grain mash to rinse out the remaining sugars. Collect the liquid (wort) in your brew kettle.

Sparge the Grains

Bring the wort to a rolling boil. Once boiling, add the hops and any additional flavoring ingredients (like coriander seeds and orange peel). Boil for about 60 minutes, stirring occasionally.

Boil the Wort

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Add the yeast and seal the vessel with an airlock. Allow it to ferment in a cool, dark place for about 1-2 weeks.

Fermentation

Once fermentation is complete, siphon the beer into sanitized bottles, adding a small amount of sugar (about 1/2 tsp per bottle) to carbonate. Cap the bottles and store them at room temperature for another 1-2 weeks.

Bottling

After carbonation, refrigerate the bottles. Once chilled, pour the draft beer into a glass and enjoy!

Chill and Serve

Malted Barley

Hops

Water

Yeast (Ale or Lager)

Coriander Seeds

Orange Peel

Additional Hops (for dry hopping)

In a food processor, combine the fresh parsley, garlic cloves, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and black pepper.

Prepare the Chimichurri Sauce

Pulse the food processor until the mixture is well combined but still slightly chunky. Taste and adjust seasoning if necessary.

Blend the Ingredients

Transfer the chimichurri sauce to a serving bowl and let it sit at room temperature for at least 30 minutes to allow the flavors to meld.

Transfer to a Bowl

Remove the ribeye steaks from the refrigerator and let them come to room temperature for about 30 minutes before cooking.

Prepare the Steak

Pat the steaks dry with paper towels. Season both sides generously with salt and black pepper.

Season the Steaks

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers.

Heat the Pan

Add the steaks to the hot skillet and cook for about 4-5 minutes on one side until browned. Flip and cook for another 4-5 minutes for medium-rare, or until desired doneness.

Cook the Steaks

Remove the steaks from the skillet and let them rest for 5 minutes before slicing.

Rest the Steaks

Slice the steaks against the grain and serve with the chimichurri sauce drizzled on top.

Fresh parsley

Garlic cloves

Red wine vinegar

Olive oil

Oregano (dried)

Red pepper flakes

Black pepper

Ribeye steak

In a medium bowl, combine the fresh parsley, fresh cilantro, minced garlic cloves, and red wine vinegar. Mix well.

Slowly drizzle in the olive oil while whisking to blend. Stir in the red pepper flakes, salt, and black pepper. Adjust seasoning to taste.

Add Olive Oil and Season

Cover the chimichurri sauce and let it sit at room temperature for at least 30 minutes to allow the flavors to meld.

Let the Sauce Rest

Pat the chicken breasts dry with paper towels and season both sides with olive oil, salt, and black pepper.

Prepare the Chicken

Preheat a grill or grill pan over medium-high heat. Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

Remove the chicken from the grill and let it rest for a few minutes. Serve with chimichurri sauce drizzled on top.

Fresh cilantro

Chicken breasts

In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula, about 6-8 minutes.

Cook the Ground Beef

Once the beef is browned, drain excess fat if necessary. Add salt, black pepper, and chili powder to the beef. Stir to combine and cook for an additional 2 minutes.

Season the Beef

In a separate saucepan, heat the queso cheese over low heat, stirring frequently until melted and smooth.

Prepare the Queso

On a large serving platter or baking sheet, spread out the tortilla chips. Spoon the seasoned ground beef evenly over the chips, followed by drizzling the melted queso cheese on top.

Combine Ingredients

Sprinkle the cheddar cheese and jalapeños over the beef and queso layers.

Top with Cheddar and Jalapeños

Preheat your oven to 350°F (175°C). Place the nachos on a baking sheet and bake for 10-15 minutes, or until the cheddar cheese is melted and bubbly.

Bake the Nachos

Remove the nachos from the oven and garnish with sour cream and green onions. Serve immediately while hot.

Garnish and Serve

Ground Beef

Queso Cheese

Cheddar Cheese

Tortilla Chips

Olive Oil

Chili Powder

Jalapeños

Sour Cream

Green Onions

Cut the top and bottom off the fresh pineapple to create a stable base. Stand it upright and carefully slice off the outer skin, removing all the eyes. Once peeled, cut the pineapple into thick slices (about 1 inch thick).

Prepare the Pineapple

In a bowl, mix the ghost pepper sauce, olive oil, and salt. Brush this mixture onto both sides of the pineapple slices, ensuring they are evenly coated. Let them marinate for about 15 minutes for maximum flavor.

Marinate the Pineapple

Preheat your grill to medium-high heat. Once hot, place the marinated pineapple slices on the grill. Grill for about 3-4 minutes on each side, or until nice grill marks appear and the pineapple is caramelized.

Grill the Pineapple

While the pineapple is grilling, dice the tomatoes and jalapenos. Set them aside in separate bowls.

Prepare the Toppings

In a small saucepan over medium heat, warm the queso until it’s smooth and creamy. Stir occasionally to prevent it from sticking to the pan.

Heat the Queso

Once the pineapple is grilled to perfection, remove it from the grill and place it on a serving plate. Top each slice with diced tomatoes, diced jalapenos, and a generous pour of warm queso.

Assemble the Dish

Serve immediately while hot. Enjoy the sweet and spicy combination of flavors!

Fresh Pineapple

Ghost Pepper Sauce

Diced Tomatoes

Diced Jalapenos

Queso (cheese sauce)

Rinse the lettuce leaves thoroughly under cold water. Pat them dry with a clean towel or use a salad spinner. Shred the lettuce into bite-sized pieces and place them in a large mixing bowl.

Prepare the Lettuce

Wash the tomatoes and remove the stems. Cut each tomato into quarters, then dice them into small pieces. Add the diced tomatoes to the bowl with the shredded lettuce.

Dice the Tomatoes

If using frozen cobless street corn, cook according to package instructions. If using canned corn, drain and rinse under cold water. Add the prepared corn to the mixing bowl with the lettuce and tomatoes.

Prepare the Corn

Sprinkle the shredded cheddar cheese over the mixture in the bowl. Gently toss all the ingredients together until well combined.

Add the Cheddar Cheese

Lettuce

Tomatoes

Cobless street corn (frozen or canned)

Cheddar cheese, shredded

In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper. Mix well to create a spice blend.

Prepare the Seasoning

Rinse the mahi mahi fillets under cold water and pat dry with paper towels. Place them on a clean work surface.

Prepare the Mahi Mahi

Drizzle the olive oil over the fillets, then generously coat each fillet with the spice blend, ensuring both sides are evenly covered.

Apply the Seasoning

Preheat your grill to high heat, about 400-450°F (204-232°C). Make sure the grill grates are clean and well-oiled to prevent sticking.

Preheat the Grill

Once the grill is hot, place the seasoned mahi mahi fillets on the grill. Cook for 4-5 minutes on one side without moving them, until they develop a blackened crust.

Grill the Mahi Mahi

Carefully flip the fillets using a spatula. Grill for an additional 4-5 minutes on the other side until fully cooked (internal temperature should reach 145°F or 63°C).

Flip and Finish Cooking

Remove the mahi mahi from the grill and let it rest for a couple of minutes. Serve hot with lemon wedges on the side for squeezing over the fish.

Serve and Enjoy

Mahi Mahi fillets

Paprika

Cayenne pepper

Garlic powder

Onion powder

Thyme (dried)

Lemon wedges

In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, minced ginger, minced garlic, and red pepper flakes until well combined.

Combine Marinade Ingredients

Place the Ahi tuna steaks in a shallow dish. Pour the marinade over the tuna, ensuring each steak is well coated. Cover and refrigerate for at least 30 minutes to 1 hour.

Marinate Tuna

Preheat a grill or a heavy skillet over medium-high heat. If using a skillet, add a little oil to prevent sticking.

Prepare the Grill or Pan

Remove the tuna steaks from the marinade and pat them dry with paper towels. Season both sides with salt and freshly ground black pepper.

Season Tuna Steaks

Place the tuna steaks on the grill or skillet and cook for about 1-2 minutes per side for medium-rare, or longer if desired. The outside should be seared, while the inside remains pink.

Cook the Tuna

Once cooked to your liking, remove the tuna from heat and let it rest for a couple of minutes. Slice the tuna steaks against the grain into thin strips.

Rest and Slice

Arrange the sliced tuna on a serving platter. Garnish with toasted sesame seeds, chopped green onions, and cilantro.